ArticleFoods (Basel, Switzerland)2023
Relationship between Physicochemical and Cooking Quality Parameters with Estimated Glycaemic Index of Rice Varieties.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Responses ofFoods (Basel, Switzerland) · 2026Article
- Method of Characterization and Classification of the Physicochemical Quality of Polished White Rice Grains Using VIS/NIR/SWIR Techniques and Machine Learning Models for Lot Segregation and Commercialization in Storage and Processing Units.Foods (Basel, Switzerland) · 2025Article
- Whole-genome polymorphisms and relatedness of rice varieties circulating in the Mediterranean market.Scientific reports · 2025Article
- Development and Evaluation of Gluten-Free Rice Biscuits: Impact on Glycaemic Index and Bioactive Compounds.Foods (Basel, Switzerland) · 2025Article
- Comprehensive quality profiling and multivariate analysis of rice (Oryza sativa L.) cultivars: integrating physical, cooking, nutritional, and micronutrient characteristics for enhanced varietal selection.BMC plant biology · 2025Article
- Assessing the efficacy of washing methods in reducing multi-pesticide residues in Brown, milled long, and milled basmati Rice.Food chemistry: X · 2025Article
- Development of Whole-Grain Rice Lines Exhibiting Low and Intermediate Glycemic Index with Decreased Amylose Content.Foods (Basel, Switzerland) · 2024Article
- Cooked Rice Textural Properties and Starch Physicochemical Properties from New Hybrid Rice and Their Parents.Foods (Basel, Switzerland) · 2024Article
- Path coefficient analysis unraveled nutrient factors directly impacted the textural characteristics of cooked whole-grain purple rice.Frontiers in nutrition · 2024Article
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Authors and funding
7 authors.
Funding
Abstract
Rice is a significant staple food in the basic diet of the global population that is considered to have a high glycaemic index. The study of the physical and chemical parameters in rice that are related to the starch digestion process, which allows us to quickly predict the glycaemic index of varieties, is a major challenge, particularly in the classification and selection process. In this context, and with the goal of establishing a relationship between physicochemical properties and starch digestibility rates, thus shedding light on the connections between quality indicators and their glycaemic impact, we evaluated various commercial rice types based on their basic chemical composition, physicochemical properties, cooking parameters, and the correlations with digestibility rates. The resistant starch, the gelatinization temperature and the retrogradation (setback) emerge as potent predictors of rice starch digestibility and estimated glycaemic index, exhibiting robust correlations of r = -0.90, r = -0.90, and r = -0.70 (
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